24 maraschino cherries, without stems
1/2 cup butter, softened
3/4 cup sifted powdered sugar
1 1/2 cups all-purpose flour
1/8 teaspoon salt
2 tablespoons half and half
1 teaspoon vanilla extract
Powdered sugar
Cherry Glaze (Below)

Preheat oven to 350° F.

Drain cherries, reserving 1/4 cup juice for glaze. Set aside.

Beat butter at medium speed with an electric mixer until creamy.
Gradually add 3/4 cup powdered sugar, beating well. Stir in flour
and next 3 ingredients. Shape into 24 balls. Press each ball around
a cherry, covering completely. Place on ungreased cookie sheets.

Bake for 18 -20 minutes. Transfer to wire racks to cool completely.
Sprinkle with powdered sugar, and drizzle with Cherry Glaze.

CHERRY GLAZE
2 tablespoons butter, melted
1 cup sifted powdered sugar
1/4  reserved cherry juice
Red food color, optional

Combine the first 3 ingredients. Add food coloring, if desired.
Place in a small heavy-duty zip-top plastic bag. Seal.

To drizzle, snip a tiny hole at one corner of the bag and
gently squeeze bag.